This plant-powered salad is rich in essential vitamins and minerals to help support a healthy immune system.
The soba noodle base adds quality carbohydrate to help support energy levels, mixed in with mountains of green vegetables rich in vitamin C, E and A to support vital cellular functions of the immune response. Choosing tofu as the key protein keeps the salad vegan-suitable, but also provides a hefty serving of iron and zinc. Tofu is one of the most nutrient-dense foods on the market, making it a great choice when you want to give your body some extra love and care.
Makes 4 servings
- 1 packet of soba noodles (~270g)
- 1 tbsp extra virgin olive oil
- 250g firm tofu, cubed
- ½ medium wombok cabbage, shredded
- 1 cup edamame beans, defrosted
- 1 cup snow peas, thinly sliced
- 3 spring onions, thinly sliced
- 5g seaweed sheets (nori), thinly sliced
- 2 tbsp sesame seeds
- 1 avocado, sliced
- 2 tbsp soy sauce
- 1 lime, juiced
- 1 tbsp miso paste
- 1 tsp brown sugar
How to make
- 1. Cook soba noodles according to packet instructions until tender. Drain and set aside.
- 2. Heat olive oil in a medium frypan over moderate heat. Add tofu to the pan and toss to coat, cook for five minutes or until crispy. Remove from pan and set aside.
- 3. In a large serving bowl, combine the wombok, edamame beans, spring onion, shredded seaweed and sesame seeds. Add noodles and mix well to combine, ensuring the noodles are well-dispersed through the salad.
- 4. Add the cooked tofu to the bowl, along with the avocado. To make the dressing, combine the soy sauce, lime juice, miso and sugar in a small screw top jar and shake to combine.
- 5. Pour the dressing over the salad and mix well to coat.
- Want to make it gluten free? Simply substitute the soba noodles for vermicelli noodles and ensure you are cooking with a gluten-free soy sauce.
- Leftover salad can be stored in the refrigerator for up to three days.
- sugars, total
- saturated fat